Wednesday, February 23, 2011

Meatloaf Most Excellent

Moist. That's the word to describe this meatloaf. And what's winter without meatloaf?! Well dull really. So here's one I whipped up last week. I used my food processor but if you don't have one just chop up the ingredients really fine.

Meatloaf Most Excellent
Serves 4 - 6

  • 2 cups diced stale french bread
  • 1/2 - 1 cup milk
  • 1/c grated parmesan
  • 1 small onion, diced
  • 2 cloves roasted garlic (or 1 large raw clove)
  • 1 tbsp dried rosemary
  • 1 lb ground beef
  • 2 tbsp creamed horseradish (the kind you get in the jar)
  • 5 or more good squirts of Worcestershire Sauce
  • pinch of salt and pepper
  • 1 tsp steak spice
  • 1/4 cup ketchup

  1. Preheat oven to 375 F
  2. Soak bread and milk in a bowl for about 5 minutes until the milk is absorbed. Squeeze out the excess milk from the bread and place the bread in the food processor.
  3. Add the parmesan, onion, garlic and rosemary to the food processor and pulse until finely chopped
  4. Add the parmesan bread mix to a bowl with the remaining ingredients and mix until just blended.
  5. Form into a loaf, spread the ketchup on top and bake for 55 minutes or until the internal temp is 165F.

The soaked bread really does make it moist! Enjoy!

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